Published Nov 18, 2021 Updated Sep 18, 2024
Best Milk Bun Recipe
Thanksgiving is just around the corner and you have to bake these cotton soft milk buns this year! Milk buns are perfect for the holidays. These will be the best and softest dinner rolls you’ll ever make. Each bite is as light as a marshmallow, the bun is so delicious and practically melts in the mouth. This sweet milk bun recipe is adapted from Japanese milk buns or shokupan, known for their soft and fluffy texture. I want to make this recipe simple and quick so I won’t be using a roux starter. But I guarantee it’s going to be just as delicious, airy, and moist! You can eat these milky buns on their own or with your favorite jam or spread (and a cup of coffee or tea!). They are perfect as slider buns and small sandwiches, with their soft texture and glazed appearance adding a more premium feel. If you want some flavor on your buns, try my Mexican Coffee Bun and Pineapple Bun recipes!
Ingredients For Milky Buns
Bread flour – I use bread flour because it has more protein than all purpose flour. It makes the bread rise higher and gives it a chewier texture. Instant yeast – activates quicker than active dry yeast which makes it best for quick baking recipes like this. If using active dry yeast, you will need to activate it in warm water with some sugar before using. Granulated sugar – adds a little bit of sweetness to the buns. Milk – gives a lot of moisture and richness to the bread. It’s what makes it soft and flavorful. Use whole milk as much as possible. Heavy whipping cream – makes the milky buns more moist, richer, and fluffier. Butter – use unsalted butter and make sure it’s softened to room temperature. Icing sugar and baking milk powder – to sprinkle the dough and the buns with after baking.
See the recipe card for full information on ingredients.
Recipe Variations
Tangzhong/Yudane method – A lot of milk bun recipes out there precook a tiny portion of the dough to make the bread more moist and chewy. You can try this, but the dough can be trickier to knead and may not rise as much. Dessert buns – Make these Double Chocolate Milk Buns as a snack or dessert by adding cocoa powder and chocolate chips. You can also fill the buns with custard, Nutella, or any sweet spread. Milk rolls and loaves – Use this recipe to make different shapes and sizes of bread like milk rolls, pull-apart bread, or even loaves. Just make sure to adjust the amount of your ingredients accordingly. Savory milk buns – Turn your milk bun into a savory treat by adding fillings and toppings like cheese, garlic, and ham. Check out my Ham and Cheese Loaf, and Pull Apart Garlic Bread recipes for inspiration.
How to Make Milk Buns
I love the smell of bread baking in the oven. That’s why I try to make this easy Japanese bun recipe whenever I can. The soft, fluffy texture and subtle sweet flavor win me over every time! Here’s how to make the softest milk buns at home:
Helpful Tips For Home Bakers
The secret to making these milk buns insanely soft and fluffy without a roux starter (unlike Japanese and Thai milk bun) is adding heavy whipping cream to the recipe. So don’t skip the cream when you make the dough. Make the perfect sweet milk buns by shaping the dough to the same exact size and weight. For the best results, use a 9-inch square baking pan to make the milk bun. Do not over bake the buns as they can become dry and hard. Remove from the oven as soon as they turn lightly golden brown on top.
How Do You Store Milk Buns
Store the milk buns in an airtight container or plastic bag and leave them at room temperature for up to 3 days. Refrigerate and they will last for up to 5 days.
What To Serve With Milk Bun
Milk bread buns are best served with butter, jams, or spreads, but they can also be used for burgers and sandwiches. For a festive meal, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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